Spicy Beans

Spicy Beans

Ingredients

500g green beans, trimmed
½ cup Barker's Professional Spicy Eggplant Pickle

Method:

Bring a large saucepan of water to the boil.

Add the beans and simmer until just cooked.

Drain and serve with Barker's Professional Spicy Eggplant Pickle.

Serves 4

Spicy Beans

Spicy Beans

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Glazed Capsicum & Garlic

Glazed Capsicum & Garlic

Ingredients

4 cloves garlic, peeled and sliced
1 green capsicum - deseeded and sliced into wedges
1 red capsicum - deseeded and sliced into wedges
1 orange capsicum - deseeded and sliced into wedges
1-2 Tbsp Barker's Professional Sweet Roast Capsicum Salsa
Basil sprigs for garnish

Method:

Heat a heavy based pan, spray with oil, add garlic and stir fry until golden.

Remove from pan and keen warm.

Add capsicums and stir fry until just tender.

Return garlic to the pan.

Add Barker's Professional Sweet Roast Capsicum Salsa and stir fry for a further minute.

Serve garnished with basil.

Serves 2

Glazed Capsicum & Garlic

Glazed Capsicum & Garlic

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Glazed Melon Balls

Glazed Melon Balls

Ingredients

1.2kg watermelon
½ rockmelon
½ cup Barker's Professional Cranberry Sauce

Method:

Make large and small watermelon balls with large/small scoops.

Make small rockmelon balls.

Serve one large and two small balls on a skewer.

Drizzle with Barker's Professional Cranberry Sauce.

Makes 10 to 20 (depending on size of scoop)

Glazed Melon Balls

Glazed Melon Balls

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Potato & Corn Salad

Potato & Corn Salad

Ingredients

400g small boiling potatoes (boiled and halved)
1 cup Barker's Professional American Burger Relish
Kernels from 1 cob of sweetcorn
4-6 purple basil sprigs

Method:

Place potatoes in a bowl.

Add Barker's Professional American Burger Relish and corn and mix together.

Cover and chill.

Spoon onto small plates, garnished with basil sprigs.

Serves 4-6

Potato & Corn Salad

Potato & Corn Salad

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Chilli Balsamic Tomatoes

Chilli Balsamic Tomatoes

Ingredients

2 x 5 vine tomatoes
2 Tbsp balsamic vinegar
2 Tbsp Barker's Professional Red Pepper & Chilli Jelly

Method:

Preheat oven to 150ºC.

Prick tomato skins with the point of a sharp knife and place tomatoes in a baking dish.

Mix balsamic vinegar and Barker's Professional Red Pepper & Chilli Jelly together.

Drizzle over tomatoes and cook, basting occasionally for about 30 minutes.

Serve tomatoes on the remaining balsamic sauce.

Serves 2

Chilli Balsamic Tomatoes

Chilli Balsamic Tomatoes

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Cranberry Kale

Cranberry Kale

Ingredients

½ bunch kale (stalks removed and torn)
½ bunch kale (stalks removed and torn)
¼ cup Barker's Professional Cranberry Sauce
2 Tbsp sunflower seeds

Method:

Preheat oven to 100ºC.

Place first measure of kale on a baking tray and place in oven.

Bake for 2 to 3 hours until dry and crisp.

Place second measure of kale on a baking dish, add Barker's Professional Cranberry Sauce and place in oven. Bake for 2 to 3 hours until crunchy.

Place the cranberry kale in a mound on a plate and top with the crispy kale.

Scatter with sunflower seeds.

Serves 2-4

Cranberry Kale

Cranberry Kale

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Cauliflower Coconut Salad

Cauliflower Coconut Salad

Ingredients

½ cauliflower, cut into florets
½ cup Barker's Professional Malay Curry Sauce
1 spring onion, sliced
¼ cup coconut chips

Method:

Fill a large saucepan with salted water and bring to the boil.

Add cauliflower and simmer gently for 8 to 10 minutes, or until tender.

Remove from head, drain and place in a bowl.

Pour over the Barker's Professional Malay Curry Sauce, toss and cover.

Refrigerate until ready to serve.

Transfer to a serving platter and top with spring onion and coconut chips.

Serves 4-6

Cauliflower Coconut Salad

Cauliflower Coconut Salad

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Leaves, Candied Walnuts & Dressing

Leaves, Candied Walnuts & Dressing

Ingredients

Canned Walnuts
¼ cup walnut pieces
¼ cup Barker's Professional Cranberry Jelly

Cranberry Dressing
½ cup Barker's Professional Cranberry Jelly, sieved
2 Tbsp white vinegar
2 Tbsp vegetable oil
4 cups salad leaves

Method:

Preheat oven to 100ºC.

Mix walnuts and Barker's Professional Cranberry Jelly together and place on a baking tray in preheated oven.

Bake for 2 to 3 hours, turning occasionally until walnuts are coated and not sticky.

Combine Barker's Professional Cranberry Jelly, vinegar and vegetable oil together.

Arrange salad leaves on serving plates.

Top with candied walnuts and serve with dressing.

Serves 4

 

Leaves, Candied Walnuts & Dressing

Leaves, Candied Walnuts & Dressing

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Kumara & Spinach Salad

Kumara & Spinach Salad

Ingredients

 2 medium golden kumara (peeled and cut into chunks)
½ cup Barker's Professional Banana & Tamarind Chutney
1 cup baby spinach

Method:

Place kumara in a saucepan of cold water, bring to the boil and simmer until tender.

Remove, drain and place in a bowl.

Add Barker's Professional Banana & Tamarind Chutney and spinach.

Chill and serve.

Serves 4

Kumara & Spinach Salad

Kumara & Spinach Salad

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Cabbage & Cucumber Slaw

Cabbage & Cucumber Slaw

Ingredients

¼ red cabbage (shredded)
½ telegraph cucumber (halved, deseeded and sliced)
¼ cup Barker's Professional Tomato & Red Pepper Relish
2 Tbsp coriander (chopped)

Method:

Mix all ingredients together and serve.

Serves 4-6

Cabbage & Cucumber Slaw

Cabbage & Cucumber Slaw

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